Cinnamon Roll Cake

I love recipes that take a well-known, well-loved baked good and present it in an entirely different way. I also love baked goods that are just as good for breakfast as they are for dessert. So, you can imagine that this Cinnamon Roll Cake makes me very happy.

The cake itself is a lovely yellow cake made with one of my favorite cake ingredients – sour cream. A little cinnamon sugar gets partially mixed into that delicious cake. Then, the cake is layered with a combination of brown sugar, cinnamon, and pecans. To top it all off, a sweet vanilla glaze goes on top of the baked cake.

You get all the flavors of a good cinnamon roll with far less effort. You see, I also love simple recipes that produce a fabulous result. This is the rare recipe that gets the great trifecta for me – a twist on traditional, an anytime treat, and a quick and easy recipe!

Just made this and by accident left out the oil — it is still moist and absolutely delicious (must be the pudding)! I reduced the sugar in the cake to 3/4 cup as well. With the glaze, it is plenty sweet. Really a great recipe! Thank you for posting!

I made this cake for my boyfriend’s birthday. I got to use my homemade vanilla extract (Four vanilla beans from Fresh Market split and scraped into a mason jar with a half pint of Skyy vodka, aged since March.) It was so easy and he keeps raving about it! Every day he comes home from work and eats a piece! Thank you for the great recipe.

This popped up in my Facebook feed. I thought I’d give it a try despite not being able to get pudding mix in New Zealand and sed a local version of instant dessert mix instead. My cake ended up more yellow looking and the glaze also had a yellowy tinge (probably due to NZ cream) but the flavour was amazing. It received rave reviews from my American friend who said it tasted just like a cinnamon roll. Imagine that! Thanks for a delicious recipe.

wow wow WOW!!! took it to a potluck yesterday and let me tell you, this cake is amazing! i mixed things a bit differently than the recipe described, since the method in the recipe seemed a bit unconventional to me. and i think either the cake was too warm when i frosted it or my frosting was too thin cuz a lot of it just ran off onto the place. oh well, it was incredible nonetheless! my hubby even said that this might be one of the best cakes I’ve ever made ….. which is a big statement given how much i bake 🙂

This looks amazing! I’ve made several of your recipes in the past couple years, and they’ve all been delicious. I’m really enjoying your website! It’s a go to when I need inspiration for something to bake!

Hi, Pauline. The recipe lists 1 (one) 3-ounce package, not 13 ounces. I think there will be too much batter for a 9″x 9″ pan. Ideally, I’d use a Bundt pan, but it might translate to a 9″x 13″. I’ve not tried making it that way, so I can’t offer any firsthand advice.

Such a lovely cake. I did reduce the sugar in the cake mixture as I don’t have a very sweet tooth and in the UK I couldn’t get pudding mix so used Angel delight and could only get that in butterscotch flavour. None of changes ruined the cake, it was absolutely delicious. Can’t wait to try more of your recipes.

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Welcome to BAKEorBREAK, or BoB as we affectionately call it. I’m Jennifer and this is my journal of over a decade of adventures as an amateur baker. The recipes you'll find as you browse through the recipe index tend toward low-effort, high-reward although you'll find some special "worth the effort" treats, too. There's sure to be something delicious for everyone. Happy baking!